Cheezy Cruciferous Salad

1/2 Cup Raw Cashews
1 head Broccoli, cut in bite sized portions
1 Red bell Pepper
1 head Cauliflower, cut in bite sized portions
1/4 cup Water
1/4 Cup Lemon Juice
2 T. Nama Shoyu or 1 teaspoon Celtic Sea Salt

Place broccoli and cauliflower chopped florets in a bowl. Blend cashews, water and lemon juice together in a powerful blender, adding more water if necessary. Add the rest of ingredients and blend until smooth. Pour over the broccoli/cauliflower salad.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Potassium Broth

4-5 Carrots
1 splash Nama Shoyu or Dr. Bonner’s Liquid Mineral Bouillon
2 stalks Celery
1 bunch Spinach
1 tsp. Lemon Juice (optional)
1 bunch Parsley

Put the bunches of parsley and spinach in a juicer and push through the hopper with the carrots and celery, interspersing them. If using a blender, add at least 1-2 cups of water first and blend on top speed until liquid broth is achieved. Add more water if a thinner broth is desired, and flavor with a
dash of Nama Shoyu or Dr Bonner’s Liquid Mineral Bouillon and Lemon Juice, mixing well before serving.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Pepper Leaf Salad

2 Red bell peppers, chopped
2 oz. Rocket leaves (or arugula)
1 head Radicchio, roughly chopped
6 stalks Scallions, diced
1 Star fruit, sliced
6 oz. Watercress (4-oz)
2-4 Cucumbers, diced
Physalis Peruviana, if available

Chop all the salad ingredients and place in a large salad bowl.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

Herb Tonic

4 Carrots
1 Sprig Cilantro
2 Stalks Celery
1 Sprig Mint
1 Clove Garlic
1/4 tsp. Sorrel
1 handful Parsley

Push everything through the hopper of a juicer, using the carrots and celery. Serve in a wine or champagne glass. Or add all the ingredients in a Blendtec or Vitamix blender along with enough water to create a soupy consistency and serve as a soup adding a dash of Celtic Sea salt or Nama Shoyu to taste.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Digestive Calmer

3 oz. Spinach juice, freshly made
2 oz. Cucumber Juice, freshly made
2 oz. Celery Juice, freshly made
1 oz Green Pepper Juice, freshly made
2 oz. Cabbage Juice, freshly made
1-2 Granny Smith Apples

Mix all the ingredients together in a blender and drink slowly and mindfully.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

 

Grapefruit Salad

2 Ruby red grapefruits, peeled, separated into segments
3 T. Grapeseed Oil
1 T. Apple Cider Vinegar
1 head lettuce, shredded
1/8 tsp. Ground cinnamon
1 Avocado, peeled and diced
Celtic Sea Salt, to taste
4 Scallions, thinly sliced (optional)

Place the grapefruits, lettuce, avocado and scallions in a bowl. In a smaller bowl, make the dressing by whisking the oil, vinegar, cinnamon and salt together. Toss with the salad and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Quick and Easy Borscht

1/4 cup Beet Juice
1 T. Apple Cider Vinegar
1/4 cup Cucumber Juice
1 tsp. Lemon Juice
1/2 cup Carrot Juice
1/2 tsp. Celtic Sea salt
1 clove Garlic

Make all the juices fresh, then pour into a blender with the rest of the ingredients. Blend well and serve, Or put everything in a Blendtec Total Blender along with enough water to achieve the desired consistency, and blend at high speed.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

Lotus Tea

This tea is great for coughing and sinus blockages and is not an April fools joke!

1/2 Cup Fresh Lotus root, grated
water
pinch Celtic sea salt

In a pot, add grated lotus root (usually found in Asian markets ) and a small amount of water. Cook for about 5 minutes. Remove from heat, add a pinch of Celtic Sea Salt and drink hot.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature